Ezme

Ingredients

• Olive oil 60 ml
• Tomato purée 1 tbsp
• Fresh parsley 25 g
• Bell pepper 1 medium
• Fresh chilli 1 medium
• Garlic 2 clove
• Onion 1 small
• Tomatoes 3 large
• Chilli flakes 1 tbsp
• Dried mint 1 tbsp
• Sumac 2 tsp
• Red pepper paste 2 tbsp
• Pomegranate molasses 2 tbsp

Method

1. Put the tomatoes and all of the peppers in a food processor and blitz until finely chopped.
2. Tip out into a sieve, set over a bowl and leave to strain.
3. Add the onions, garlic and parsley to the food processor and blitz until finely chopped, then set aside.
4. Add red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint and most of the extra virgin olive oil to a serving bowl and whisk well so everything comes together as a sauce.
5. Tip in the blitzed onion mixture and the strained pepper mixture along with 1 tsp flaky sea salt .
6. Stir well, then drizzle with the remaining extra virgin olive oil to serve.